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Table of Contents
- 🍽️ A Quick Look at the Recipe
- Why You'll Love This Recipe
- Key Ingredients
- Useful Tools
- How to Make Honey Mustard Skillet Chicken Thighs with Potatoes
- Pro Tips
- Honey Mustard Skillet Chicken Thighs with Potatoes Recipe
- Make-Ahead, Storage and Reheating
- What to Serve With This Recipe
- Variations and Other Dinner Ideas
- Frequently Asked Questions
- More AB Recipes
- Save This Recipe
These skillet chicken thighs pair browned skin with a honey mustard pan sauce and tender potatoes. The stovetop builds color, then the oven finishes the chicken and potatoes together.
🍽️ A Quick Look at the Recipe
Recipe Name: Honey Mustard Skillet Chicken Thighs with Potatoes
⏱️ Ready In: About 1 hour 5 minutes, including the rest
👨👩👧👦 Serves: 6
🥣 Main Ingredients: Chicken thighs, baby potatoes, Dijon mustard, honey, garlic
📖 Dietary Info: Contains mustard; optional butter adds dairy; check broth labels
🔥 Flavor Profile: Sweet-tangy, garlicky, and savory
⭐ Best For: A skillet dinner with the potatoes already included
Why You’ll Love This Recipe
- Chicken drippings flavor the potatoes before the oven finish.
- Dijon and yellow mustard give the sauce both sharpness and familiar tang.
- The short rest leaves time to finish the pan sauce.
Key Ingredients
- Bone-in, skin-on chicken thighs: Dry the skin before seasoning and keep it facing up during the oven finish.
- Baby potatoes: Halve them evenly and quarter any unusually large ones so they finish with the chicken.
- Dijon and yellow mustard: Both are part of the original sauce; they bring different kinds of tang.
- Honey, garlic, and broth: Honey balances the mustard while broth loosens the sauce. Water is the listed alternative to broth.
- Paprika, salt, and pepper: Season the chicken as written. The optional butter finishes the sauce after roasting; parsley is a garnish.
Useful Tools
Use a large oven-safe skillet with enough space for the chicken and potatoes. If you need to brown chicken in batches, allow additional cooking time. Use oven mitts for the handle after roasting.
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- Chef Knife: Prepare the vegetables and aromatics on a stable cutting board.
- SnG Food Thermometer: Check safe doneness and reheat leftovers to 165°F.
- AB’s SPG (Salt, Pepper, and Garlic): An optional seasoning alternative from the original post: replace some salt and pepper rather than adding it on top; the base formula remains unchanged.
- Spring Chef Measuring Cups and Spoons (paid link): Measure the card ingredients before you start cooking.
- Pyrex Glass Mixing Bowls (paid link): Organize prepared ingredients and keep raw-poultry or raw-meat utensils separate from ready-to-eat food.
How to Make Honey Mustard Skillet Chicken Thighs with Potatoes
1. Season and mix the sauce
Heat the oven to 400°F. Pat the thighs dry and season with salt, pepper, and smoked paprika. Whisk Dijon, yellow mustard, honey, minced garlic, and broth or water in a separate bowl.
2. Sear the chicken
Heat olive oil over medium-high heat. Place the thighs skin-side down and cook 5–7 minutes until deeply golden and the skin releases easily. Flip for 1–2 minutes, then move the chicken to a plate while keeping the drippings in the skillet.
3. Brown the potatoes
Add the halved potatoes and cook 4–5 minutes, turning occasionally. Let the cut sides make contact with the skillet for color; they will finish cooking in the oven.
4. Roast together
Stir the honey mustard sauce around the potatoes. Nestle the chicken back in skin-side up and roast 20–25 minutes. Check the thickest meat away from bone for at least 165°F and pierce the potatoes to make sure they are tender. Allow more time if either is not ready.
5. Rest and serve
Remove the skillet carefully; its handle stays hot. Stir optional butter into the sauce and rest the chicken 5 minutes. Add optional parsley and serve with the potatoes and pan sauce.
Pro Tips
- Dry the skin before searing and let it release naturally from the skillet.
- Cut potatoes evenly so they become tender alongside the chicken.
- Check both chicken temperature and potato tenderness before serving.
Summarize and Save
Honey Mustard Skillet Chicken Thighs with Potatoes
Video
Ingredients
- 6 bone-in skin-on chicken thighs, about 3 pounds
- 1 1/2 pounds baby potatoes halved
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 1 teaspoon smoked paprika
- 3 tablespoons Dijon mustard
- 2 tablespoons yellow mustard
- 3 tablespoons honey
- 2 cloves garlic minced
- 1/4 cup chicken broth or water
- 1 tablespoon butter optional
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F. Pat the chicken thighs dry with paper towels, then season both sides with salt, black pepper, and smoked paprika.
- Whisk together the Dijon mustard, yellow mustard, honey, minced garlic, and chicken broth in a small bowl until smooth. Set the sauce aside.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs in the skillet skin-side down and cook for 5–7 minutes, or until the skin is deeply golden and releases easily from the skillet.
- Flip the chicken thighs and cook for another 1–2 minutes. Transfer them to a plate, leaving the rendered fat and browned bits in the skillet.
- Add the halved potatoes to the skillet and cook for 4–5 minutes, turning occasionally, until lightly browned. Place as many potatoes cut-side down as possible for better color.
- Pour the honey mustard sauce over the potatoes and stir to coat. Nestle the chicken thighs back into the skillet with the skin facing upward.
- Transfer the skillet to the oven and roast for 20–25 minutes, or until the chicken reaches an internal temperature of at least 165°F and the potatoes are fork-tender.
- Remove the skillet from the oven. Stir in the butter, if using, and let the chicken rest for 5 minutes. Garnish with chopped parsley and serve with the potatoes and honey mustard pan sauce. Keep an oven mitt on hand because the skillet handle stays hot.
Notes
- Dry the skin before searing and let it release naturally from the skillet.
- Cut potatoes evenly so they become tender alongside the chicken.
- Check both chicken temperature and potato tenderness before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Make-Ahead, Storage and Reheating
Refrigerate leftovers in shallow containers within 2 hours of cooking, or within 1 hour if the room or outdoor temperature is above 90°F. Keep the refrigerator at 40°F or below and use within 3–4 days. Do not leave a pot or skillet on the counter until completely cold.
Reheat chicken to 165°F in the thickest part. An oven helps restore some surface texture; cover if the glaze or skin darkens too quickly. Freeze cooked portions for longer storage and thaw in the refrigerator. Chicken skin will soften after chilling or freezing, even when the food has been stored safely.
What to Serve With This Recipe
Choose a vegetable or bread to round out the meal; for a larger gathering, add a second side.
- Southern Cornbread: savory bread for catching the pan juices.
- Green Beans and Bacon: a savory green vegetable side.
- Honey Balsamic Brussels Sprouts: roasted vegetables with a sweet-tangy finish.
- Southern Fried Cabbage: a simpler cabbage side.
Variations and Other Dinner Ideas
Use water instead of broth if preferred, as the card allows. Leave out the optional butter for a sauce without that dairy addition. The original SPG promotion below is an optional seasoning alternative; use it in place of some salt and pepper rather than stacking it on top of the existing seasoning. These separate chicken recipes give you other complete flavor profiles.
- One Pan Smothered Chicken and Rice: a chicken dinner with rice cooked in the same pan.
- Southern Style Smothered Chicken: a chicken-centered comfort meal.
- Andouille-Stuffed Chicken Thighs with Cajun Pan Gravy: a stuffed chicken dinner with smoky sausage flavor.
- Garlic Herb Brined and Roasted Chicken: a roast-chicken centerpiece for Sunday supper.
Frequently Asked Questions
Can I use a skillet with a plastic handle?
Only if its manufacturer explicitly rates the entire skillet for the oven temperature. Otherwise transfer the food to suitable oven-safe cookware and allow for differences in cooking time.
What if the chicken is ready before the potatoes?
Move fully cooked chicken to a clean plate and keep it warm while the potatoes finish. Return the chicken briefly to the pan before serving; do not sacrifice potato tenderness to the timer.
More AB Recipes
More Sides for a Family Table
- Soft and Fluffy Dinner Rolls: soft bread for the dinner table.
- Sweet Potato Cornbread: a warmly spiced bread option.
- Southern Baked Mac and Cheese: a creamy side for a larger comfort-food spread.
- Creole Cornbread: a cheesy cornbread alternative.
- Ultimate Baked Mac and Cheese: another complete baked macaroni recipe.
More Comfort-Food Dinners
- Dirty Cabbage: a beef-and-sausage cabbage dinner.
- Dirty Smothered Potatoes: a loaded potato skillet with sausage and ground meat.
- Dirty Green Beans and Potatoes: a Cajun-style vegetable and meat skillet.
- Fried Cabbage with Smoked Sausage and Shrimp: a cabbage dinner with seafood and smoked sausage.
- Southern Smothered Meatballs and Rice: a saucy ground-meat dinner.
Dessert to Finish the Meal
- Chessmen Banana Pudding: a chilled dessert to make ahead.
- Holiday Peach Cobbler Two Ways: a warm fruit dessert after supper.
Save This Recipe
Save this recipe for the next time you want an oven-finished chicken dinner.
Delicious! Easy to prepare and very tasty. I would recommend making more hint mustard sauce though if you like your meat smothered.